Recipe for Summer Baked Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
2 tbl canola oil
4 tbl grated Parmesan cheese divided
1/4 tsp garlic powder
1/4 tsp freshly-ground black pepper
2 med potatoes sliced thin rounds
1 lrg zucchini sliced thin rounds
2 med yellow squash sliced thin rounds
4 x plum tomatoes sliced thin rounds
Instructions:
Instructions: Preheat the oven to 400 degrees. Coat a 9- by 13-inch baking with nonstick cooking spray.

In a large bowl, combine the oil, 2 tablespoons Parmesan cheese, the garlic powder, and pepper; mix well. Add the potatoes, zucchini, and yellow squash, mixing until evenly coated; pour into the baking dish.

Place the tomatoes on top and sprinkle with the remaining 2 tablespoon Parmesan cheese. Bake for 30 to 40 minutes, or until the potatoes are fork-tender. Serve immediately.

This recipe yields 6 servings.

Serving size: 1/6 recipe.

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